I would love to try this - those Transylvanians know how to cook! ]]>
Tue, 18 Apr 2017 11:38:37 +0000http://foodsoftheworld.ActiveBoards.net/brasov-romanian-stuffed-cabbage_topic4629_post37421.html#37421Brasov - Romanian Stuffed Cabbage. : FINALLY HAD SOME TIME TO FINISH...http://foodsoftheworld.ActiveBoards.net/brasov-romanian-stuffed-cabbage_topic4629_post37418.html#37418
Author: Margi CintranoSubject: 4629Posted: 18 April 2017 at 06:49

FINALLY HAD SOME TIME TO FINISH THIS RECIPE AND POST 2 PHOTOGRAPHS ..

INSTRUCTIONS FOR BAKING THE ROMANIAN CABBAGE ROLLS:

1) After straining the cabbage leaves from their salted water, the veins of the cabbage leaves should be removed .. on a cutting board.

2) Place the leaves on cutting board ..

3) Pre heat Oven to 375 F Degrees or 190 Centigrade Degrees.

4) Place approx 1.5 ounces of meat mixture on each leaf ..

5) Then, one by one, roll up the leaf and tuck in all sides to seal the meat "tightly" ..

6) Place the rolls in a casserole oven type, or deeping baking tray with 500 ML. Stock, either veal or chicken ..

7) Seal the baking vessel with aluminum foil or a glass cover that fits very tightly ..

During the month of March 2016, I had spent 10 days and 9 nights in Brasov, Romania.

The essence of taste in this región, reaches far beyond the culinary creations steeped in profound traditions in this región.

Eating in Brasov, and its neighboring hamlets, villages and the historic district of the small city, defy all stereotyping, with more than plenty to keep to its visitors constantly entertained gastronomically.

When one reads about a place called Transylvania, one is automatically flown to a haunted castle, Castle Bran, perched upon a high hill top, surrounded by age old trees and enclosed by tall iron gates, as lightning strikes against the old castle dating back to 1377.

In reality however, Transylvania is a terrority of grand enchantment, and epicurean adventures.

One of the most classic traditions, served at lunch time is the Romanian Stuffed Cabbage accompanied by Romanian Wine.

Here is the Recipe: (PHOTOS TO BE UPLOADED TO PHOTO BUCKET AND THEN UPLOADED TO FOTW)

THE INGREDIENTS ARE:

1 large Green cabbage

Extra virgin olive oil ( Preferably Greek or Turkish ) = 1 / 4 Cup.

THE MEAT FILLING:

2 tablespoons of Evoo

Onion finely minced = 1 large

1 small leek finely minced

2 small shallots finely minced

Long grain rice 100 grams = 1 /2 cup

Ground beef and ground porc ( 225 grams = 1/2 pound )

Fresh dill finely chopped

Fresh parsley finely chopped

Ground cumin - 1 tsp.

Mint herb finely chopped

Salt and Black Pepper

Sincé I had not prepared this dish, I ate it in a Hamlet in the village of Poiana, a Hamlet in the high mountain pass to Brasov, I can only provide, the exact instructions translated by a Dear Chef Friend.